A Curve Fitting Method for Analyzing Starch Granule Size Distributions in Cereals.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 438, doi. 10.1002/cche.10888
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- Publication type:
- Article
Works matching IS 00090352 AND DT 2025 AND VI 102 AND IP 3
Results: 24
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Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 681, doi. 10.1002/cche.10887
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- Publication type:
- Article
3
Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice.
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- Cereal Chemistry, 2025, v. 102, n. 3, p. 671, doi. 10.1002/cche.10886
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- Publication type:
- Article
4
Evaluation of AOAC‐Method 2017.16: Detection of Oligosaccharides as Low Molecular Weight Soluble Dietary Fiber.
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- Cereal Chemistry, 2025, v. 102, n. 3, p. 431, doi. 10.1002/cche.10885
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- Publication type:
- Article
5
Investigating the Potential of Fine Bulgur‐Wheat Flour in Lebanese Flatbread for Enhancing Food Security and Consumer Satisfaction.
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- Cereal Chemistry, 2025, v. 102, n. 3, p. 661, doi. 10.1002/cche.10884
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- Publication type:
- Article
6
Analysis of Short‐ and Long‐Term Two‐Mode Retrogradation of Corn Starch During Refrigerated Storage.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 653, doi. 10.1002/cche.10883
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- Publication type:
- Article
7
Effect of Pre‐ and Post‐Milling Processing Techniques on the Physico‐Chemical, Functional, and Pasting Properties of Sorghum.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 641, doi. 10.1002/cche.10882
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- Publication type:
- Article
8
Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 628, doi. 10.1002/cche.10881
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- Publication type:
- Article
9
Physicochemical, Morphological, and Digestibility Properties of Round and Wrinkled Pea Starches.
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- Cereal Chemistry, 2025, v. 102, n. 3, p. 611, doi. 10.1002/cche.10880
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- Publication type:
- Article
10
Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran: Phenolic Compounds in Foxtail Millet Bran Study.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 602, doi. 10.1002/cche.10879
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- Publication type:
- Article
11
Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 595, doi. 10.1002/cche.10877
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- Publication type:
- Article
12
High‐Molecular‐Weight Glutenin Subunit Profiles Desirable for Making Tortillas in Eastern US Soft Winter Wheat.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 586, doi. 10.1002/cche.10876
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- Publication type:
- Article
13
Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 520, doi. 10.1002/cche.10869
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- Publication type:
- Article
14
Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 563, doi. 10.1002/cche.10873
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- Publication type:
- Article
15
Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 548, doi. 10.1002/cche.10872
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- Publication type:
- Article
16
Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 537, doi. 10.1002/cche.10871
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- Publication type:
- Article
17
Predicting Hand Folded Japanese Sponge Cake Quality Using Rapid Visco Analyzer Flour Pasting Properties.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 425, doi. 10.1002/cche.10870
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- Publication type:
- Article
18
CHIP‐NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 573, doi. 10.1002/cche.10874
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- Publication type:
- Article
19
Evaluating the breadmaking potential of wholemeal flours from einkorn, emmer, and spelt grown in the Canadian prairies.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 506, doi. 10.1002/cche.10865
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- Publication type:
- Article
20
The effect of main component interactions on the rheological and pasting properties of naked oat flour during Sanshu thermal processing of oat‐based food.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 493, doi. 10.1002/cche.10864
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- Publication type:
- Article
21
Purple and red rice (Oryza sativa L.) bran polyphenols show antiobesity and antidiabetic activities.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 477, doi. 10.1002/cche.10861
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- Publication type:
- Article
22
Random forest regression to predict Farinograph traits from GlutoPeak output in wheat wild relative backcross lines.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 466, doi. 10.1002/cche.10860
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- Publication type:
- Article
23
Cost estimation model for isolation and segregation of non‐genetically modified corn and soybeans at country grain elevators.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 451, doi. 10.1002/cche.10859
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- Publication type:
- Article
24
Issue Information.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 421, doi. 10.1002/cche.10798
- Publication type:
- Article